Asian Marinated Spatchcocked Chicken

A community recipe by Coby

Not tested or verified by Nigella.com

Introduction

The simplicity of using one spoon, and equal quantities, makes this easy. Aussie tablespoons are 20ml, but I doubt the extra 5 ml here or there will make a difference. It was Nigella who encouraged me to spatchcock, I didn't do it all that often, until I saw all the delicious options Nigella had for them. Now, I've made my own simple marinade, which is wonderful - I think! You could of course, use this for chicken pieces if that was easier.

Ingredients

Serves: 4-6

Metric Cups

1 large chicken
2 tablespoons sweet chilli sauce
2 tablespoons thai fish sauce (nam pla) (fish sauce)
2 tablespoons peanut oil (or favourite oil)
1 lime
1 fresh coriander

1 large chicken
2 tablespoons sweet chile sauce
2 tablespoons thai fish sauce (nam pla) (fish sauce)
2 tablespoons peanut oil (or favourite oil)
1 lime
1 cilantro

Method

Asian Marinated Spatchcocked Chicken is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut the spine away from the chicken, and flatten it out by pushing down onto the breast until you hear it crack, and feel the chicken spread slightly. You can, if you like, slash into the chicken with a knife at it's thickest points. This will help the chicken to cook quicker, and the flavours will be absorbed right down to the bone in places. If you like this idea, cut into the thick of the drumstick and once or twice into the thighs.
Put the chicken into a snap lock bag.
Combine the sauces, oil and juice and pour into the bag, drop in the husk of the lime too.
Seal the bag up, squeezing out as much air as you can and then squelch it all about a bit, making sure all of the marinade is smooshed over the chicken.
Pop the bag into a tray (in case the bag breaks) and store it in the fridge for a few hours.
If cooking in the oven, preheat it to 210C and take the chicken out of the fridge to come to room temperature. Cook the chicken on a rack over an oven tray for about 45 minutes, or until it's done. A slashed chicken will take a little less time, perhaps 30 to 35 minutes. If cooking on the barbie, heat to high and start with the chicken skin side down. Cook for about 10 minutes* (covered) before reducing the heat, turning the chicken over, covering (either with the hood of the barbie, or perhaps a wok lid or similar) and cooking until it's done, another 30 minutes or so.
Either cooking method, leave the chicken to rest for about 10 minutes, then cut into portions and serve garnished with fresh coriander leaves.

Cut the spine away from the chicken, and flatten it out by pushing down onto the breast until you hear it crack, and feel the chicken spread slightly. You can, if you like, slash into the chicken with a knife at it's thickest points. This will help the chicken to cook quicker, and the flavours will be absorbed right down to the bone in places. If you like this idea, cut into the thick of the drumstick and once or twice into the thighs.
Put the chicken into a snap lock bag.
Combine the sauces, oil and juice and pour into the bag, drop in the husk of the lime too.
Seal the bag up, squeezing out as much air as you can and then squelch it all about a bit, making sure all of the marinade is smooshed over the chicken.
Pop the bag into a tray (in case the bag breaks) and store it in the fridge for a few hours.
If cooking in the oven, preheat it to 210C and take the chicken out of the fridge to come to room temperature. Cook the chicken on a rack over an oven tray for about 45 minutes, or until it's done. A slashed chicken will take a little less time, perhaps 30 to 35 minutes. If cooking on the barbie, heat to high and start with the chicken skin side down. Cook for about 10 minutes* (covered) before reducing the heat, turning the chicken over, covering (either with the hood of the barbie, or perhaps a wok lid or similar) and cooking until it's done, another 30 minutes or so.
Either cooking method, leave the chicken to rest for about 10 minutes, then cut into portions and serve garnished with cilantro leaves.

Additional Information

Due to the sugar in the chilli sauce, you will need to watch it doesn't burn on the skin side over the high heat, though I admit to being a fan of a bit of black here and there. You can start off slower if you'd rather.